To make orange sauce, heat 4 tablespoons mango chutney, 2 tablespoons peach preserves, the juice of one orange, 3 tablespoons of duck drippings from the roast duck pan and 1/4 cup red wine in a saucepan for about six minutes. The sauce is done when the alcohol cooks out.
For an orange sauce recipe that does not use pan drippings, heat 2 teaspoons grated orange peel, 1/2 cup orange juice, 1/4 cup currant jelly, 1 tablespoon lemon juice, and 1/8 teaspoon each ground mustard and salt until boiling. Stir in a mixture of 1 tablespoon water and 1 1/2 teaspoons cornstarch and cook on medium, stirring continuously, until the mixture thickens and boils. Boil for an additional minute, then stir in one peeled and cut orange and 1 tablespoon of orange liqueur, if preferred.
To make a roast duck to go with the sauce, scatter 1 tablespoon each chili powder, garlic powder and salt over a whole duck. Make 1-inch slices into the skin of the duck on both breasts. Blend two cloves garlic, two sage leaves and 1 teaspoon olive oil, then stuff the mixture into the cuts in the skin. Cut one apple into 1-inch sections and stuff the pieces inside the duck. Bake at 350 degrees Fahrenheit for one hour and 30 minutes for rare duck, or two hours for a well-done duck.